Recipe - Cucina Rustica: Risotto With Early Autumn Veg

2 tablespoon Olive oil
2 tablespoon Butter
1 Onion, chopped
2 Garlic cloves, minced
1 cup Mushrooms, cut or sliced up
1 Zucchini, large dice
1 Sweet red pepper, minced
1 cup Corn kernels, cooked
1 teaspoon Fresh rosemary, chopped
One fourth teaspoon Pepper
pn Salt
pn Hot pepper flakes
1 tablespoon Lemon rind, grated
1 One half cup Arborio rice
4 One half cup Vegetable/chicken stock
Three fourths cup Parmesan, freshly grated
1 tablespoon Lemon juice

In large heavy saucepan, heat half each of the oil and butter over medium
heat; cook onion, garlic and mushrooms, stirring, for 5 minutes or until
softened.

Add zucchini, red pepper, corn, rosemary, pepper, salt and hot pepper
flakes; cook, stirring for 35 minutes or until liquid has evaporated.
Remove from pan and set aside; keep warm.

Heat remaining oil and butter in same pan over mediumhigh heat. Add lemon
rind and rice; cook, stirring, for 1 minute. Stir in One half cup of the stock;
cook, stirring constantly, until all liquid is absorbed. Keep adding
stock, One half cup at a time, cooking and stirring until each addition is
absorbed before adding next, until rice is tender 1518 minutes in total.

Stir in One half cup of the cheese. Stir in lemon juice and vegetable mixture;
heat through. Season with more salt and pepper to taste. Sprinkle with
remaining cheese.

4 servings for $5.40CDN [Oct 94]

Per serving: about 560 calories, 16 g protein, 20 g fat, 80 g carbohydrate
high source fibre, excellent source calcium.

Serve with a tomato and lettuce salad.

Source: Canadian Living magazine Oct 94 Presented in article by Daphna
Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living
Test Kitchen

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini